Total TimePrep/Total Time: 30 min.
I made the recipe exactly as shown, with Pinot Gris wine, except I added an extra 1 t capers. My husband and I loved the combination of the flavors. I've made puttanesco before, but with canned tomatoes. I like using fresh tomatoes. The only change I'd make is to reduce the red pepper flakes to 1/2 t so the heat is not as prevalent. The dish serves 3 generously. If I made it for 4, I'd bump up the ingredients a little.
It was very quick and easy to prepare. I cut the spaghetti amount in half and it was enough to coat without being too dry. I also did not use the capers because the anchovies and olives provided more than enough salt to the recipe. It was rated a "do it again" at my table.
Very easy to assemble. Flavorful. Didn't have capers or parsley. Substituted chicken broth for wine/veg. broth. Reduced the pepper flakes by half to decrease the heat. Would either reduce the spaghetti noodles (i used a small handful) or double the puttanesca otherwise not enough to coat all the noodles. Definately adding to my rotation!